Mushrooms

My father lives just on the edge of what we consider to be normal. He prefers confectioners’ sugar in his tea, has the buttons of his back pockets removed (for fear of damaging his car upholstery), and keeps a logbook of when he waters the plants. One time, he accidentally spread mushroom compost over the lawn and we ate mushrooms in every conceivable way for months. If you find yourself in a similar situation, this is a satisfying and delicious way to make use of them. ...

This savory pie is a simple, rustic dish that is perfect as a side dish or a main. Top with a drizzle of balasmic vinegar and a sprinkle of fresh herbs. Serve hot, cold, or room temperature. This pie was an entry to the Porches and Pies pie contest in 2023. Notes This recipe requries one pie shell (half a recipe) of Pâte Brisée. Any mix of fresh mushrooms can be used. I used a mix of oyster and shiitake. While this recipe calls for oat milk, any milk can be used. Yield One - 9 inch (23 cm) pie Ingredients 770 grams trimmed and cleaned oyster and other mixed mushrooms 1 large purple onion 2 to 3 small/medium shallots 3 leeks, white stalk and tender green stalks chopped into ¼ rounds and then thinly sliced 3 to 4 Rosemary sprigs 3 to 4 Thyme sprigs 2 large eggs 80 ml (1/3 cup) oat or other milk 145 grams (5 oz) finely grated parmesan cheese 1 pie shell from Pâte Brisée Preparation Mushrooms In a large, heavy skillet, add: ...

This is a versatile recipe that can include various roasted vegetables. Equipment 9x11" glass baking dish Preheat Oven Preheat over to 350°F. Ingredients 2 tablespoons extra virgin olive oil 1 pound bunch spinach, washed and stemmed, or 1/2 pound bagged baby spinach 3 cups simple tomato sauce 227 grams (8 ounces) ricotta cheese 1 egg Pinch of cinnamon 9 to 11 lasagna noodles 113 grams (4 ounces / 1 cup) freshly grated Parmesan; more as needed. Optionals 2 medium zucchini, cut in half crosswise, then cut lengthwise into 1/4-inch-thick slices 1.5 lbs mushrooms 2 to 3 Bell peppers Preparation Roast Vegetables Roast vegetables in the oven as need. Mushrooms are better sauteed with some water. ...

This is a recipe that I made up. Equipment 14-inch cast-iron skillet Ingredients Olive oil, as needed 16 ounces white mushrooms, trimmed and quartered 2 medium onions 2 shallots ¼ cup capers, rinsed 2 red bell peppers Juice of one lemon 3 chicken breasts; sliced into cutlets 16 ounces fresh spinach leaves; washed 1 ¼ cups chicken broth 3/4 cup white wine All-purpose flour (to dredge chicken) Preparation Prep Chicken Working with 1 breast at a time, starting on thick side, cut breasts in half horizontally. Pat cutlets dry with paper towels. Season with salt and pepper. Lightly dredge in flour. Set aside. Cook Vegetables Heat olive oil in 14-inch cast-iron skillet over medium-high heat until just smoking. Add mushrooms- cook until soft. Add onions and shallots- cook until soft. Add bell pepper ¼ teaspoon salt and cook until liquid has evaporated and vegetables begin to brown, 8 to 10 minutes. Add capers and cook until fragrant, about 1 minute. Add broth and wine and bring to boil, scraping up any browned bits. Cook until slightly thickened, about 8 minutes. Set aside. Cook Chicken Heat 2 tablespoons oil in now-empty skillet over medium-high heat until just smoking. Add 3 cutlets and cook until golden and cooked through, about 2 minutes per side. Transfer to platter and tent loosely with aluminum foil. Repeat with remaining 3 cutlets and remaining 2 tablespoons oil. Finish Discard any oil remaining in skillet. De-glaze skillet with additional wine and/or broth. Add spinach; cook until wilted. Lay chicken atop spinach. Pour vegetables over chicken. Simmer until ready to serve. Serve.

The title says it all. This recipe pairs well with Potato Dumplings Ingredients 1 medium yellow onion, chopped 1 medium purple onion, chopped 16 ounces white button mushrooms, chopped 32 ounces sauerkraut, drained Broth, as needed (vegetable, chicken, beef, etc. Your choice) Salt Olive Oil Preparation In a large skillet, combine onions and mushrooms. Add some salt. Add enough olive oil to lightly coat and prevent sticking. Cover and cook over medium heat, stirring frequently, until mushrooms and onions soften. Uncover and continue over low heat, stirring frequently, until mushrooms turn deep brown and liquid has cooked off. Add sauerkraut; stir to combine. Cover; stir frequently to prevent burning; add broth as needed to maintain moisture. Cook until sauerkraut turns deep brown. Serve You may serve as is, or compliment with as side dish. ...